Borscht with Choux Pastry Dumplings

I recommend serving this very hearty and tasty borscht with dumplings at the family dinner table. Vegetables for this dish are fried to a minimum, and dumplings are made from choux pastry.

Summary

Ingredients

• Pork or beef (any part) – 400 g
• Beets – 1 pc.
• White cabbage – 300 g
• Potatoes – 2 pcs. (180 g)
• Bulb onions – 1 pc. (85 g)
• Carrots – 1 pc. (105 g)
• Garlic – 1 clove
• Tomato paste – 2 tbsp
• Vegetable oil – 50 ml
• Salt to taste
• Ground black pepper – to taste
• Fresh parsley – 10 g
• Sour cream (for serving, optional) – to taste

For dumplings:

• Water – 180 ml
• Flour – 100 g
• Butter – 40 g
• Egg – 1 pc.
• Salt – 0.5 teaspoon

Instructions

1. Let’s start by making the broth. Put the tenderloin (I have a pork shoulder) in a large saucepan, add 2 liters of water and salt. Bring to a boil over medium heat, remove the foam, and reduce heat to low. Leave to cook for 1 hour.

   

2. Peel the potatoes and cut them into medium pieces. Peel the onions and carrots. Cut the onion into small pieces, grate the carrots on a coarse grater. Peel and rub the beets on a coarse grater.
3. Heat vegetable oil in a frying pan put onions and carrots and fry over low heat for 7-8 minutes.

   

4. Take a piece of meat from the broth (you can cut it into pieces and add it to the finished dish, or you can use it to cook other dishes). Put the sliced ​​potatoes in a saucepan and cook for 10 minutes. Then add the beets.
5. Next, lay out the frying and continue to cook under a closed lid over low heat for 15 minutes.
6. Chop the cabbage into strips. Put the tomato paste in a saucepan and add the cabbage. Let it cook for another 15 minutes.

   

7. Let’s prepare for dumplings. Pour water into a saucepan, add salt and butter, and put on medium heat. While stirring, wait until the mixture boils.
8. Add all the flour. Actively knead everything with a spoon for 2-3 minutes and remove the saucepan from the stove. Let the choux pastry cool slightly and add the egg. Stir the egg into the dough until a smooth, viscous dough is obtained.

   

9. Using our hands moistened with water, form balls of dough the size of a large walnut.
10. n a separate saucepan, bring such an amount of water to a boil so that the dumplings float freely in it. Put all the blanks in boiling water and after 5-7 minutes, we will catch them with a slotted spoon.
11. Peel and chop the garlic. Finely chop the parsley. Add black pepper, salt, herbs, and garlic to the pan. We will cook for another 5 minutes and remove the pan from the stove.
12. Pour the finished borscht on plates, layout the dumplings, and serve. If desired, borscht can be served with sour cream. Bon Appetit!